The think tank expects that food produced on a herbal and microbiological basis over the next ten years will gain huge market shares – and that traditional meat and milk production will face equally great losses. That’s why the number of cattle in the US will halve by 2030, forecasters predict in their analysis “Major disruption in food and agriculture in the next decade”.

Sales of the beef and dairy sector, amounting to around US $ 400 billion at present, will at least be halved by today’s price levels, according to the forecast.
At the same time, production costs in conventional agriculture will double. The lower demand for agricultural goods will lead to a depreciation of agricultural land by 40 to 80 percent, because the demand for vegetable raw materials is falling.
The other sectors of animal processing will undergo similar changes, the report warns. This would also affect the number of employees, which could decrease by 1.2 million people in the affected industries in the US.

Tony Seba, co-founder of RethinkX and one of the authors of the report, sees several developments that overlap and reinforce each other. Seba sees technological developments such as “precision fermentation” (exact fermentation) and a new production model, which he calls “food-as-software”, as the most important driver.
This would dramatically reduce the cost of protein production and increase quality.

By “precision fermentation” he means processes that allow microorganisms to be programmed to produce almost any complex organic molecule. The costs of these new procedures have fallen exponentially in recent years. By 2025, they could drop to less than $ 10 per kilogram.
By 2035, they would be five times and ten times cheaper by 2035 than classical animal proteins.
The new foods would then be 10 times more efficient in terms of land, water, raw materials and energy consumption. Consumers should benefit from the new technology because the products are more nutritious, healthier, tastier and more varied. This requires open markets and protection through standards.

The study predicts a “creeping death” for classical animal processing. Product for product, which hitherto comes from cows, will be replaced by alternatives that are cheaper and of better quality. The drastic conclusion is that “industrial livestock will collapse long before modern technologies produce the perfect cellular steak at a competitive price.”

The diffusion of the technology of exact fermentation is to use global databases in which food producers find the know-how for the individual building blocks of their products. The study therefore speaks of a “food-as-software system”: processors can use it to select the molecules they need for their product. Finally, the food is to be produced through the use of regionally produced vegetable raw materials.

And here’s the sensation: Nestle starts with veggie hack

Incredible Burger is followed by Incredible Hack. The world’s largest food company Nestlé continues to hunt for Beyond Meat. The pressure of competition is growing. The latest hype on plant-based meat substitutes even Nestlé Professional serves from October 2019 with a new product.Nestlétherefore wants to expand its meatless meat business. “We have a long list of products that we want to introduce,” said Germany boss Marc-Aurel Boersch at Media Day of the billion-dollar group in Frankfurt.

It starts in October with hack. The product looks like raw minced meat, tastes just as hearty-juicy and can also be shaped and prepared, the company advertises. Nevertheless, no gram of meat was processed in it.

The “Incredible Hack” from Nestlé’s Garden Gourmet brand is made entirely from vegetable ingredients

The success of meatless “Incredible Burgers” seems to support the new strategy. Nestléhas sold almost five million vegan burgers alone in Germany in the last three months – twice as many as the number two on the competitive market.

Nestlé is expanding its range of vegan meat substitutes. Hack follows Hack, as the company believes the trend is more than a hype. Above all, the world’s largest food manufacturer wants to appeal to a target group.

The Manager Hubert Stücke has to think for a long time. “I am now 35 years at Nestlé. Over the years, however, I have rarely experienced such dynamics in a single product, ” says the manager from the board of the German national company of the world’s largest food manufacturer. “Maybe with the 5-minute terrine or the Nescafé cappuccino.”

“The demand is huge. In the short term, we have extended production by one additional shift, ” said Garden Gourmet Marketing Manager Christian Adams.

If a competition does not take place among giants then it would be hard to very hard to expect this change based on the consumer’s decision.
This argument seems to work.
Capitalism becomes active only where there is profit.
The reason why Nestlé and other companies market the vegan range is not the love of animals.
As in the past, hatred of animals was not the reason for the sale of animal products.The profit always decides in the caritalistic economic system.

Now Nestlé has to keep up, as Beyond Meat is already making huge profits with its Veggi steak.
Nobody has anything against the fact that the manufacturers make profit with it.
We also win, because this will be a positive result against meat consumption.
This is called a win-win situation.
What is offered on the market, the consumer buys.

However, there is a risk that the giant Nestlè wants only to ruin the – in comparison – small company Beyond Meat, and therefore increases just as invasively to market competition.
And may be, once it’s done, Nestlè returns to selling animal products.
I desided for the purchase of Beyond Meat.
Finally, one can not forget that Nestlé steals the water in Africa and sells it dearly.